1 cup of wholewheat organic flour
1 tbsp of baking powder
1/8 tsp sea salt
3/4 cup of almond milk ( or other plant milk)
1 tbsp of flax seeds
3/4 cup fresh pineapple
4 tbsp of coconut oil
1. Blend pineapple, milk & flax seed together (should yield about 1 ¼ cup of mixture, ). Set aside.
2. Mix all dry ingredients together. Add wet ingredients to the dry ingredients and mix in (if too dry add more milk). Add 2 tbsp of coconut oil and mix in. Cover bowl and rest for 10 minutes.
3. Add the remaining coconut oil to a cast iron pot or non stick pan, scoop out pancake mix and add to the pot. Cook for about 1-2 per side. Serve hot cook.